1.Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast).

2.Add butter, water and egg. Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test. Get s handful of dough and stretch it. It should be elastic and will not break.

3.Transfer in a bowl brushed with oil. Cover the bowl with a cling wrap.

4.Leave it and let it rise for 2 hours or until it doubled it’s size. Then the ready. Transfer the dough on a clean surface dusted with flour. Remove the air by pressing the dough.

5.Cut the dough into 2 and roll it like a log. Cut the dough in your desired size. Prepare a pan with oil lightly.

6.Get a piece of dough, push it inwards the pinch the end and roll it. Roll it on sugar, milk and cheese mixture. Place it on prepared pan. Cover with cling film again and leave it to rise again for minimum of 30 minutes or until it doubled in size.

7.Bake on a pre-heated oven 175C/350F for 12-15 minutes.

8.If the room temperature is warm, the dough will rise better and quickly.

9.If the room temperature is cold, it takes a liitle longer time.